Pomegranate Molasses or Pomegranate Syrup ( دبس رمان – Dibs Rumman, in Arabic) is a very common ingredient in many Middle Eastern Recipes. If you don’t have some on hand, you might like this recipe. It is made with just 2 pomegranates so that you don’t have too much left over. If you would like to make a big batch, Simply Multiply all ingredients by 4.
Pomegranate Molasses is used for marinades, salad dressings, sauces and in drinks to name a few examples. I use it in my Baba Ganoush Recipe.
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Recipe Name: Pomegranate Molasses
Recipe Type: Syrup / Condiments
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 5
Cook time: 30 min
Yield: 1 small jar
- 2 large, deep red Pomegranates
- 1 Tbsp sugar
- ½Tbsp Lemon Juice, freshly squeezed
- Remove the seeds from your Pomegranate. Make sure there is no pith.
- See how to de seed a Pomegranate below.
- Put the seeds in a mixer / blender.
- Pulse a few times. Do not grind into too much of a paste or your juice will turn cloudy.
- Pour the juice into a muslin cloth to strain out the juice. Squeeze as tight as possible to extract as much liquid as possible. Discard the pulp left behind.
- Add to a sauce pan with the sugar and bring to a simmer.
- Continue to cook on low heat for approximately 30 minutes, till the syrup is very thick and coating the pan. Keep checking so that it does not burn to the bottom.
- Stir in the lemon juice. Simmer briefly and remove from heat.
- Store in an Airtight Jar.
- You can replace Balsamic Vinegar in many recipes with Pomegranate Molasses since the flavor profile is similar, with added fruitiness.
Key Ingredients: Pomegranate, sugar, lemon
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